Romtertopf Roast Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ a small butternut pumpkin
  • 2 carrots
  • 1 onion
  • 1 whole chicken
  • fresh herbs
  • 60 grams of softened butter
  1. Place romertopf in sink full of water and the romertopf is submerged. Soak for 30 minutes.
  2. While romertopf is soaking chop onion, carrot and pumpkin into roast sized pieces.
  3. Set aside 3 springs of different herbs for the roast veggies and chop the remaining herbs finely.
  4. Stir the finely chopped herbs into the softened butter.
  5. Gently separate the skin from the breast, and spread the herb butter underneath the skin.
  6. Once the romertopf has been soaked for long enough, place the veggies in the bottom, and the chicken on top. The put the lid on and place into a cold oven.
  7. Turn the oven to 220℃.
  8. Cook for 2 hours, remove the lid and put back into the oven for 15 minutes.
  9. Remove from the oven, allow to cool for 15 minutes before serving.
  10. Serve with pork fat roast potatoes and the veggies from the romertopf.
Recipe by The Life of Clare at